Table 2.

The overview of materials applicable as salt substitutes and salt enhancers, created by authors.

Salt Taste Sources	Salt Taste Enhancers
modified sodium chloride	plants as a salty taste enhancer
micronized salt	herbs and spices
encapsulated salt with lipids	extracts of herbs or spices
modified shape of salt crystals	seaweed
crystal aggregates
hollow salt crystals
salt nanoparticles on polysaccharide carriers
organic and inorganic salts	amino acids and peptides
potassium chloride	glycine
magnesium chloride	lysine
ammonium chloride	arginine
calcium chloride, calcium carbonate	ornithine
potassium citrate and diphosphate	histidine
magnesium and sodium sulphate	plant protein hydrolysate
	yeast extracts
plants as a salt substitutes	other enhancers
seaweed	trehalose
halophytes	lactic acid salts
	glutamates
	adenosine-5’-monophosphate
	milk permeate
	sourdough
	edible mushrooms